This is my version of Susan's Eggplant Parmesan at Fat Free Vegan, except I wanted to make it wheat-free. I also used jarred marinara sauce, because I'm lazy.
1 eggplant, sliced 1/4 inch thick
2 handfuls Tings, crushed
1/2 jar marinara sauce
1/2 block polenta, sliced paper thing
Cheeze sauce:
1/2 cup silken tofu
1/2 cup plain rice milk
1/2 cup water
1/2 tsp veggie bouillon powder
1 tsp onion powder
1-1/2 Tbsp nutritional yeast
1/4 tsp freshly ground black pepper
1/2 tsp salt
2 tsp cornstarch
Preheat the broiler. Lay your eggplant slices on a cookie sheet, salt them lightly and spray them with olive oil. When the oven is hot enough, stick them under the broiler for 3-5 minutes, or until they're starting to brown. Blend up the ingredients for the cheeze sauce.
Lower the oven heat to 350 degrees. Put half the eggplant slices in the bottom of a casserole dish. Cover with half the polenta slices, followed by half the marinara, then half the cheeze sauce. Sprinkle with a handful of crushed Tings. Repeat, reserving the bulk of the crushed Tings for the top. Sprinkle the top with crushed Tings and grind a little more fresh pepper on top of the whole thing.
Bake for 20-40 minutes, or until browned. Eat!
